About This Recipe
What is unique about this loaf?
I call this loaf “a different way to sourdough” because of the technique I use here. It is simple, yet efficient. This loaf features a stiff dough (necessary for keeping the beautiful form of the braid and creating a perfectly soft texture) that is kneaded all in one go. The loaf is left to rise, then shaped into a braid, proofed once more, and baked. The inclusions add so much flavor and make this loaf one that tastes extra good – even if the process is messed up or isn’t perfect.
What I love about this recipe:
Flavor, flavor, flavor. This loaf has an absolutely divine flavor. Why stop at jalapeño-cheddar when adding bacon makes it that much better? I don’t know about you, but as a Texas gal, bacon is prized in my household (and in my community). This loaf has been a winner with everyone that has had the pleasure of tasting it, and is sure to be a fan favorite in your household as well.
Why this recipe works
Bread flour
Bread flour absorbs more water, so if you are using a different flour, you may notice that your dough is not as stiff as mine (be sure to adjust accordingly to create a stiff dough that does not stick to your hands or the counter!). The main reason I use it here is for its extra gluten-binding proteins. This is especially important in stiff doughs where gluten development is limited because of the lack of water, meaning gluten has limited mobility and cannot bind as easily. It will keep the loaf from tearing, keep a defined shape in the braid, and help it to rise taller in the oven.
A stiff dough
The stiff dough in this recipe creates a softer, denser texture in this bread. It also holds all the inclusions in place (no leaking out the bottom of the bread) and makes this bread incredibly easy to knead by hand (or mixer, if you choose). It is also vital for helping the dough be shaped into a beautiful braid without losing its form. Makes sure the dough does not stick to your fingers or the counter, but it should still stick to itself perfectly and should not feel dry to the touch.
The inclusions
I use a LOT of inclusions in this recipe. Flavor is absolutely my goal here. Bacon, diced jalapeños, and cheddar cheese create an absolutely divine combination, and leave you with a hard-to-mess-up end result. Even if the bread is not proofed 100% correctly, your loaf will still be edible.
Gluten Development
I develop this dough by hand, kneading for about twenty-five minutes. This both brings the dough together and helps incorporate the inclusions adequately. The extra kneading time also really helps the gluten, which has a harder time binding in stiff doughs like this one. You can use a stand mixer on a low speed to mix and knead this dough as well. Due to the stiff nature of the dough, it cannot be stretched (maybe one time an hour or two into bulk fermentation), meaning that kneading like this is a must.
Bulk fermentation
Bulk ferment this loaf to double in size for best results (though it will be fine after a 50% size increase). Note that jalapeños slow fermentation. Since we are adding them up front, more starter will need to be used to help the loaf ferment properly.
Egg Wash
This helps give the loaf its beautiful brown color! Without the egg wash, the loaf would be lacking in color and shine.
Baking Method
The temperature of 425 F allows for a beautiful oven spring and browning of the loaf, while also perfectly cooking the interior, melting the cheese, and softening the jalapeños.
Suggested Baking Timeline
The day before
+Pre-chop jalapeños, shred cheese, and cook/dice bacon
8 AM (Bake Day)
+Mix and knead the dough
8:30 AM
+Bulk ferment the dough in a proofer set to 80 F for approximately 8 hours (until doubled).
3:30 PM
+Braid the dough
+Begin final proof for 2-4 more hours (on the counter is fine)
5-5:30 PM
+Bake the loaf and enjoy!
Suggested Overnight Baking Timeline
The morning before
+Pre-chop jalapeños, shred cheese, and cook/dice bacon
8 PM (Day 1)
+Mix and knead the dough
8:30 PM
+Bulk ferment the dough overnight (until doubled)
8 AM (Day 2)
+Braid the dough
+Begin final proof
10 AM - 12 PM
+Bake the loaf and enjoy!
Bacon Jalapeno Cheddar Braid
Course: Lunch, Dinner, Snack, SideCuisine: AmericanDifficulty: Intermediate30
minutes10
hours25-35
minutes1
LoafIngredients
- Pre-prepped Ingredients
12-16 slices of bacon, fried crispy and crumbled
2 jalapenos, diced
2 cups cheddar cheese, shredded
- Main dough
520 g bread flour (4 ⅛ cups)
240 g water (1 cup)
80 g milk (⅓ cup)
10 g salt (2 tsp)
150 g active starter (2/3 cup)
- Egg Wash
1 whole egg
1 tbsp water
Directions
Prep bacon, jalapeños, and cheddar cheese. Set aside.
Mix together flour, salt, water, milk, and active starter until a shaggy dough forms.
Turn the dough out onto a counter and knead until the dough comes completely together, about two minutes.
Make a well in the center and add the bacon; knead until it is incorporated.
Repeat with half the cheese, the other half of the cheese, and lastly the jalapeño. NOTE: The dough will begin to feel dry during this process. Keep kneading until the dough is sticky once more. This took me about twenty-five minutes total. Alternatively, knead using a stand mixer set to a low speed.
Bulk ferment: Allow the dough to rise until it has doubled in size (7-8 hours in a proofer set to 80 F or overnight on the counter).
Shape: Divide the dough into three even sections.
Roll out each section into a 12 inch long rope. Place the strands side-by-side on a piece of parchment paper or silicone baking mat.
Connect the tops of the strands, then braid. Tuck the ends under the loaf.
Final proof: Let rest again until puffy (2-4 more hours on the counter).
Preheat oven to 425 F.
Make the egg wash: Whisk one whole egg + one tbsp water until smooth.
Brush the egg wash all over the loaf.
Bake on preheated pizza stone or 9X13 baking sheet for 30-35 minutes, until the internal temperature reaches 190 F.
Enjoy!
How to store: Store on the counter for three days or slice and store in the freezer.
To reheat: Toast until warmed through.
Watch the Video
Notes
- Fermentation takes longer due to the jalapeños. Be sure to watch the dough!
- You'll notice a discrepancy between this post and the video - how much starter to use and how long to ferment the dough! Use 150 g of starter, as this dough just ferments too slowly without it (due to the jalapeño). Regarding fermentation - this was one of my first videos, and at that time I wasn't as picky about bulk fermentation percentages. Now, I always let my dough double in size, sometimes more. The longer the dough ferments, the lighter, softer, and airier the loaf becomes.
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